Pasta made from durum wheat is a widely consumed worldwide and is a healthy and
convenient food. In the last two decades, there has been much research effort into improving …

Noodles are popular food items in many cultures and are consumed by people of all ages
worldwide. As consumers become more health conscious, there is an increased interest in …

Staling is a complex process that determines the shelf-life of baked products like bread.
Breads made using high-amylose flour may elicit a lower glycaemic response, with benefits …

Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …

Background Starchy foods can have a profound effect on metabolism. The structural
properties of starchy foods can affect their digestibility and postprandial metabolic …

The effects of three phosphate salts (PS) on the secondary structure, microstructure of
gluten, rheological properties of dough and water status of noodles were investigated to …

Germinated quinoa flour has been proven to be rich in a variety of nutrients, in order to
improve the nutritional value and reduce the glycemic index of wheat noodle, 20%(w/w) of …

Abstract Grain protein content> 12–13% is known to be an important factor in ensuring a
good pasta quality. However, the impacts of a wide protein variation on starch digestion in …

Pasta samples were produced by replacing durum wheat semolina with high‐amylose
bread wheat semolina‐type flour in proportions of 30%, 50% and 70%. Resistant starch …

Background Resistant starch (RS) confers many health benefits, mostly through the
microbial production of SCFAs, but foods containing appreciable RS are limited. High …